Nov. 18 -- Celebrated chef Daniel Boulud invites you into the kitchen as he prepares the ultimate cocktail party appetizer: lobster salad, three ways. Whether curried on a pappadom crisp, elevated with smoked paprika on a crostini, or simply dressed on a mini bun, the “the wonderful array of taste, texture, and color” makes for an upscale twist on a buffet-table classic. Plus, it’s easier than you think.
